Crockpot Leftover Ham and Bean Soup

5 from 1 vote

This Crockpot Ham and Bean Soup uses leftover ham and Great Northern beans for a hearty, hands-off meal ready in just 4 hours.

Prep Time15

Cook Time4

Total Time4 15

Course: Soups & Chowder

Cuisine: American

Servings: people

Calories: 345kcal

Start by sorting through your dried Great Northern beans to remove any debris or stones. Rinse the beans well, then place them in a large bowl and cover with water. Let them soak for about 8 hours or overnight. This step is essential for properly cooked beans, so don't skip it.
Once your beans have soaked, drain them completely and add them to your 6-quart crockpot. Add the cubed ham, chicken broth, chopped yellow onion, salt, pepper, and garlic powder if using. Give everything a good stir to combine all the ingredients.
Cover the crockpot with the lid and cook on high for 4 hours, or until the beans are softened and tender. Check the beans after 3.5 hours to see if they're done. Once cooked, taste and adjust the seasonings as needed. Serve hot and enjoy this comforting soup!

Don't skip the soaking step for the dried beans. Unsoaked beans will take much longer to cook and may not soften properly in the crockpot.
Sort through the beans carefully before soaking to remove any small stones or debris that can sometimes be mixed in with dried beans.
Taste and adjust the seasoning at the end of cooking. Depending on how salty your ham and broth are, you may need to add more salt or pepper to get the flavor just right.
Use a 6-quart crockpot as specified to ensure everything fits comfortably with room for the liquid and beans to cook properly.
Check the beans at 3.5 hours if you're not sure about timing. Some beans may cook faster depending on their age and how long they were soaked.